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In a medium bowl, add cream cheese, powdered sugar, vanilla extract. Beat with an electric mixer until smooth and creamy. Add heavy cream if desired. Chill for at least 15 minutes.
For the strawberry filling, add strawberries, sugar, and lemon juice to a small saucepan. Cook over medium heat for about 5–7 minutes until the berries break down. Mash slightly to create a thick sauce. Let cool completely.
Roll out your pie crust on a lightly floured surface. Cut into circles or rectangles (4–6 inches). You should get 6–10 mini pies, depending on size.
Place a dollop of cheesecake filling in the center. Add 1–2 teaspoons of strawberry filling on top. Fold the crust closed and press edges with a fork to seal well.
Refrigerate the assembled pies for 20–30 minutes.
Pour oil into a deep skillet or pot (about 2–3 inches deep). Heat to 350°F (175°C).
Carefully drop 1–2 pies into the hot oil. Fry for 2–3 minutes, flipping halfway. Remove when golden brown and crisp. Set on paper towels to drain.
While warm, dust pies with powdered sugar or cinnamon sugar. Drizzle with melted chocolate, strawberry glaze, or serve with whipped cream.
https://yummyrecipes.woochiens.com/2025/1½0/deep-fried-strawberry-cheesecake-pies-a-crispy-creamy-irresistible-dessert-youll-want-again-and-again/?fbclid=IwdGRjcAOQdIVleHRuA2FlbQIxMQBzcnRjBmFwcF9pZA8xNzM4NDc2NDI2NzAzNzAAAR6zBrfA3QGdW5Xasy5F5W6JZczy0X769S-EirUbe7EhfA0_8p5mOzhW11c_gw_aem_Uqu-N0tPKGKm36QkRNB_gA